Glucono Delta-Lactone
GLUCONO DELTA-LACTONE provides gentle acidity regulation in cheese, minced meats, salad dressings and bakery products.
After solubilization, GDL hydrolyzes slowly into gluconic acid. The mild acidification resulting from this reaction is progressive and its intensity varies according to the concentration, temperature and substrate.
This mild acidulant is used as enzyme substitutes in cheese processing (feta, cottage, mozzarella, paneer) as well as tofu and cooked meat manufacturing. Used as a leavening agent in bakery applications, it provides dough improvement and volume expansion to breads, cakes and pastries.
Mild Acidulant
Leavening Agent
Cost Control
Applications
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Bakery & Snacks
- Bread
- Cake and pastry
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Dairy
- Cheese
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Savory
- Meat
- Dressing & mayonnaise
- Savory
Functional Properties
- Make it indulgent
-
Optimize my formulation
- Acidity regulation
Other Properties and Benefits
- White odorless crystalline powder
- Slightly sweet before developing an acid flavor
Documents & Samples

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Product Types
GLUCONO DELTA LACTONE P.L - #511009
Key attributes:
Provides dough improvement and volume expansion to breads, cakes and pastries
Unfortunately this product is not available for sampling
GLUCONO DELTA LACTONE S G - #511005
Key attributes:
Progressive and gentle acidulant for cheese, minced meat and salad dressing. Coarse grained powder.
Unfortunately this product is not available for sampling
GLUCONO DETLA LACTONE T - #511007
Key attributes:
Progressive and gentle acidulant for cheese (feta, cottage, mozzarella) and tofu.
Unfortunately this product is not available for sampling
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Regulation & Compliance
Registrations may vary depending on local regulations
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